Pak gimin, wet-hulled, sumatra
Do 2 dnů
- COFFEE GRADE:
- Pak Gimin
- Ateng, Gayo 1, Gayo 2, Timtim
- Wet Hulled
- 1,300 to 1,600 meters above sea level
This lot was processed by Pak Gimin (Pak is an honorific in Indonesia), a collector-processor in Bies village. Bies is located in the hills west of Lake Tawar.
The coffee cherries are handpicked and pulped by smallholder farmers using traditional disc-pulpers before being dried for 4-5 days on a tarp-covered patio to approximately 25-40% moisture content. The beans are then sold immediately to Gimin who dries them to approximately 12% moisture. The dried beans are gravity sorted and subsequently stored in the IKA warehouse in Takengon. They are hand sorted and bagged at Binjai Medan Warehouse.
About Giling Basah: Wet Hulled Process
Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.
Wet hulling’s popularity can be attributed to producers’ need for prompt payments. It was also adopted specifically by many producers who lacked the drying infrastructure that was needed to shelter drying parchment from the high humidity and inconsistent rainfall typical in Sumatra. At higher elevations with constant humidity and unpredictable rainfall, drying can prove to be slow, risky and difficult.
The basic process for wet hulling is as follows: Cherry is harvested and pulped at or near the farm, on small hand-cranked or motorized pulpers. The coffee is fermented overnight (in small tanks, buckets, or bags) and washed with clean water the following morning. Parchment is sun-dried for between half a day and two days, depending on the weather, to allow for skin drying which eases the removal of parchment.
At this juncture the moisture content is between 30-40% and parchment is delivered to a processor (often by the village collector) for wet hulling. A wet hulling machine is larger, requires more power, and runs at a faster speed than a traditional dry huller. After the hulling, the coffee seed is whitish and pliable and is called labu. It is laid out to dry on tarps or patios, where it reduces in size and moisture to 14-15%. This stage the green coffee is known as asalan - unsorted and with defects. Much of the internal commercial trade is for asalan. Exporters, most of whom are based in Medan, will finish the drying down to 12-13%, sort and prepare for shipment.